Sliced NY strip steak with melting puttanesca butter on a dark plate with broccolini on the side.
Photography, Art Direction & Food Styling: Anthony Contrino

I’m not a huge steak person in all honesty, but every now and then the mood strikes.  When it does, this is one of my go-tos.  There was a moment when I tried keeping a portable grill outside my apartment, but it was a nightmare to keep clean, so I ditched it and do all of my grilling indoors.  Get yourself a cast-iron grill pan, which when taken care of, will last a lifetime.  I’m not going to lie, cleaning the grill pan can be a bitch, but it’s worth it!

New York Strip Steak with Puttanesca Butter

Prep Time: 15 minutes
Cook Time: 10 minutes
Inactive Time: 35 minutes
Servings: 4



  • 8 ounces European-style salted butter, room temperature
  • 1 ½ teaspoons tomato paste
  • 1 ½ teaspoons finely chopped fresh parsley
  • 1 teaspoon capers in brine, drained, finely chopped
  • ¼ teaspoon anchovy paste


  • 4 New York strip steaks, ¾” thick
  • Kosher salt
  • Freshly ground black pepper
  • Extra virgin olive oil


  • MAKE THE COMPOUND BUTTER. In a small bowl, stir the butter, tomato paste, parsley, capers, and anchovy paste with a small rubber spatula until well combined.
  • Place the butter onto a piece of parchment paper and form into a log, using the paper to manipulate the butter.
  • Twist the ends of the paper to seal.
  • Wrap the parchment roll in plastic wrap and refrigerate for at least 30 minutes; slice with a warm knife, to serve.
  • MAKE THE STEAKS. Remove the steaks from the refrigerator 30 minutes before cooking.
  • Pat both sides of the steaks with paper towels to remove any moisture.
  • Generously season both sides of the steaks with salt and pepper.
  • Meanwhile, preheat a large cast-iron grill pan over high heat.
  • Lightly brush both sides of the steak with the olive oil.
  • Place 2 of the steaks onto the grill pan.
  • Cook for 1 ½ minutes, then rotate the steak 90 degrees and cook an additional 1 ½ minutes, to create a crosshatch.
  • Flip the steak. Cook for 1 ½ – 2 minutes more.
  • Transfer the steaks to a cutting board, cover with foil and rest for 5 minutes.
  • Let the pan reheat for a few minutes; repeat with the remaining steaks.
  • To serve, top with a generous slice (or two!) of Puttanesca Butter.


I like my steak more on the well-done side – DON’T JUDGE ME!!! – so I like a thinner cut of meat. The cooking time provided for this thickness will result in a medium-rare to medium cooked steak. Feel free to use thicker cuts, but you’ll obviously need to adjust the cooking time.
If you can’t find anchovy paste, sprinkle a little salt over an anchovy filet and, using the back of a chef knife, scrape it into a paste. This will make more than you need, so you’ll need to use a measuring spoon.
“Puttanesca” Butter should be made in advance to let the flavors develop. It will hold in the refrigerator for up to 5 days, and can be frozen for up to a month.
Course: Meat
Author: Anthony Michael Contrino